Do you want to become Julia Child for a day and make rich and decadent French chocolate mousse, inspired by her recipe? Now you have a chance, and trust me, this will be the best chocolate dessert you’ve tried in your life!
If you are looking for the best chocolate mousse, that’s rich and decadent but light and airy at the same time, you need to try this recipe! It’s inspired by Julia Child and has the incredible deep chocolate flavor and perfectly silky texture.
While the recipe might seem complicated, it’s really easy to make. Just follow all the steps and you will have the best chocolate dessert you’ve ever tried!
If you like desserts, please check out these recipes:
- Kahlua Chocolate Cupcakes
- Healthy Chocolate Zucchini Muffins
- 3 Ingredient Coconut Truffles
- Classic Tiramisu Recipe
- Homemade Chocolate Cake
- Chocolate Overload Cake
How to make it
Separate 4 eggs into egg yolks and egg whites. Cover egg whites with plastic wrap and set aside.
Put egg yolks in a mixing bowl and, using a whisk, beat it very well for a few minutes until they become lighter in color and thicker consistency.
While you are whisking the egg yolks, put strong brewed coffee and sugar in a sauce pan and heat it on the stove until all the sugar dissolves.
Gradually add the brewed coffee and sugar mixture into egg yolks while constantly whisking the egg yolks so they won’t cook.
Put a mixing bowl with egg yolks mixture over a pot of steaming water and constantly whisk the mixture for about 7-10 minutes until the mixture gets thick and pale color.
Put this thick and pale egg yolks mixture into the stand mixer bowl and beat it for 5 minutes on medium speed. It should become even thicker and more pale.
In a separate bowl whisk together melted chocolate and softened butter until smooth consistency. Add melted chocolate mixture to the egg yolk mixture and fold it in.
In a separate bowl put egg whites, salt and cream of tartar and, using a hand or stand mixer, beat it until you have stiff peaks formed.
Fold it together with egg yolk/chocolate mixture until smooth.
Divide the mixture between 4-6 serving glasses and refrigerate.
As an option, serve the chocolate mousse with a tablespoon of whipped cream.
Tips for best results
- Egg yolks. It’s important to “beat” egg yolks very well before gradually adding hot coffee/sugar mixture. This step will help to avoid egg yolks from cooking and getting scrambles.
- Thickening Egg Yolks. When you put egg yolk mixture over a pot with steaming water, it might take you between 7 or even 15 minutes to thicken it up. The timing really depends on how much heat coming through the steam and how fast the egg yolks will “cook”. So, don’t worry much about the timing, but focus on the consistency, so your mousse won’t end up too runny.
- Egg Whites. When you whip the egg whites, make sure that the bowl and the mixer attachments are completely grease-free! Otherwise, the egg yolk might not rise.
- Portions. This dessert is very rich and decadent, so if you can easily divide it in as small portions as you want.
Frequently Asked Questions:
When you cook the egg yolk mixture, make sure that it reaches 170F, so it will be safe to eat.
For the egg whites, if you are concerned about the safety, you can easily use pasteurized egg whites.
You can keep the chocolate mousse in the fridge for up to 3 days.
Most likely you didn’t beat enough the egg whites or egg yolk mixture.
Did you make this recipe?!? I’d love to know how it turned out! leave a comment and a rating below👇 thank you!
Julia Child’s Chocolate Mousse
Ingredients
- 4 large eggs separated
- ¼ cup strong brewed coffee
- ¾ cup granulated sugar
- 6 ounces semi-sweet baking chocolate melted
- ½ cup unsalted butter softened
- ¼ teaspoon salt
- ½ teaspoon cream of tartar
Instructions
- Separate 4 eggs into egg yolks and egg whites. Cover egg whites with plastic wrap and set aside.
- Put egg yolks in a mixing bowl and, using a whisk, beat it very well for a few minutes until they become lighter in color and thicker consistency.
- While you are whisking the egg yolks, put ¼ cup strong brewed coffee and ¾ cup granulated sugar in a sauce pan and heat it on the stove until all the sugar dissolves.
- Gradually add the brewed coffee and sugar mixture into egg yolks while constantly whisking the egg yolks so they won’t cook.
- Put a mixing bowl with egg yolks mixture over a pot of steaming water and constantly whisk the mixture for about 7-10 minutes until the mixture gets thick and pale color.
- Put this thick and pale egg yolks mixture into the stand mixer bowl and beat it for 5 minutes on medium speed. It should become even thicker and more pale.
- In a separate bowl whisk together 6 ounces melted chocolate and ½ cup softened butter until smooth consistency. Add melted chocolate mixture to the egg yolk mixture and fold it in.
- In a separate bowl put egg whites, ¼ tsp salt and ½ tsp cream of tartar and, using a hand or stand mixer, beat it until you have stiff peaks formed.
- Fold it together with egg yolk/chocolate mixture until smooth.
- Divide the mixture between 4 serving glasses and refrigerate.
- As an option, serve the chocolate mousse with a tablespoon of whipped cream.
Notes
- Egg yolks. It’s important to “beat” egg yolks very well before gradually adding hot coffee/sugar mixture. This step will help to avoid egg yolks from cooking and getting scrambles.
- Thickening Egg Yolks. When you put egg yolk mixture over a pot with steaming water, it might take you between 7 or even 15 minutes to thicken it up. The timing really depends on how much heat coming through the steam and how fast the egg yolks will “cook”. So, don’t worry much about the timing, but focus on the consistency, so your mousse won’t end up too runny.
- Egg Whites. When you whip the egg whites, make sure that the bowl and the mixer attachments are completely grease-free! Otherwise, the egg yolk might not rise.
- Portions. This dessert is very rich and decadent, so if you can easily divide it in as small portions as you want.
Leave a Reply